Best 4 Alton Browns Brussels Sprouts With Pecans And Cranberries Recipes
Roasted Brussels sprouts with pecans and cranberries are a delicious and festive side dish that you can enjoy in fall and winter. This recipe from Alton Brown features roasted Brussels sprouts tossed with a tangy dressing made with Dijon mustard, maple syrup, and apple cider vinegar. The pecans and cranberries add a sweet and crunchy contrast to the slightly bitter Brussels sprouts. This dish is also relatively easy to make, making it a great option for busy weeknights.
The recipe includes instructions for roasting the Brussels sprouts in the oven or on the stovetop. The Brussels sprouts are first tossed with olive oil, salt, and pepper, and then roasted until they are tender and slightly charred. Once the Brussels sprouts are roasted, they are tossed with the dressing, pecans, and cranberries.
In addition to the main recipe, the article also includes a few variations that you can try. For example, you can add crumbled bacon or goat cheese to the dish. You can also use different nuts, such as walnuts or almonds, instead of pecans. And if you don't have cranberries, you can use raisins or dried cherries instead.
No matter how you choose to make them, Alton Brown's Brussels sprouts with pecans and cranberries are sure to be a hit at your next gathering.
ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Make and share this Alton Brown's Brussels Sprouts With Pecans and Cranberries recipe from Food.com.
Provided by Magic Mushroom
Categories Vegetable
Time 20m
Yield 1 lb sprouts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.
- Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.
- Remove the pan from the heat, add the cranberries, toss and serve.
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
BASIC BRUSSELS SPROUTS
Steps:
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
BRUSSELS SPROUTS WITH BACON AND CHEESE
Steps:
- Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
Tips:
- Choose fresh Brussels sprouts: Look for firm, compact sprouts with tightly closed leaves. Avoid any sprouts that are wilted, yellowed, or have brown spots.
- Trim and clean the Brussels sprouts: Cut off the stem end and any discolored outer leaves. Rinse the sprouts under cold water and pat them dry.
- Halve or quarter the Brussels sprouts: For smaller sprouts, halving them is sufficient. For larger sprouts, quarter them to ensure even cooking.
- Roast the Brussels sprouts at a high temperature: This will help them caramelize and develop a slightly crispy exterior while maintaining a tender interior.
- Add some flavor enhancers: Olive oil, salt, and pepper are essential, but you can also add other spices or herbs to taste. Garlic powder, onion powder, and paprika are all good options.
- Don't overcrowd the pan: When roasting the Brussels sprouts, make sure to spread them out in a single layer so that they cook evenly.
- Roast until tender: The Brussels sprouts should be tender when pierced with a fork, but still have a slight bite to them.
- Top with pecans and cranberries: Once the Brussels sprouts are roasted, top them with chopped pecans and dried cranberries for a sweet and crunchy topping.
Conclusion:
This recipe for Alton Brown's Brussels sprouts with pecans and cranberries is a delicious and easy side dish that is perfect for any occasion. The Brussels sprouts are roasted to perfection and then topped with a sweet and crunchy topping of pecans and cranberries. This dish is sure to be a hit with everyone at your table.
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